Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

Method

Soak the beans in cold water for 4 hrs (or overnight, if you like).

Melt the butter or ghee in a large pan, then add the onions, garlic and ginger, and cook slowly for 10-15 mins until the onions are starting to caramelise. Stir in the spices, coriander stalks and 100ml water. Pour into the slow cooker (or leave in the pan if cooking on the hob). Add the passata and whole red chilli. Drain the beans and add these too, then top up with 400ml water. Season well, set the slow cooker to Low and cook for 5-6 hrs (or cover and cook for 2 hrs over a very low heat on the hob).

Once cooked, the dhal should be very thick and the beans tender. Stir in the cream, check the seasoning and serve in bowls with naan bread, rice or in a jacket potato, with your choice of toppings. To freeze the dhal, cool completely, then divide into containers or sandwich bags. Freeze for up to 2 months, defrost and heat thoroughly before eating.

Recipe Tip

To make the crispy onions

Thinly slice 1 red or white onion. Heat enough vegetable or sunflower oil to come 1-2 cm up the side of a large pan. When hot, fry the onions in batches until crisp, drain on kitchen paper and sprinkle with salt.

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Comments, questions and tips

If you are making this with yellow split peas, make sure you both soak them overnight AND boil them before using them. 6-7 hours is not enough time for them to soften. Otherwise the spices were really nice and the crispy onions are definitely a great addition.

rtight

28th Apr, 2016

5.05

Love this recipe! I missed out the crispy onions as I was having for a packed lunch but I did also try adding sweetcorn and spinach which was lovely and added some of my 5-a-day. Highly recommend.

jeanetteski

12th Mar, 2016

Great recipe although I left out the cream and the crispy onions and I had this with some brown rice and kale....lovely! I'd give this 5 stars

cv1979

4th Mar, 2016

0.05

I boiled the split peas for 20 minutes before putting in the slow cooker. It was on low for 6 hours and then high for another 45 minutes. In the end I put it in a pan to boil for another 10 minutes. The result was very disappointing and despite all the spices, tasted bland.

rtight

28th Apr, 2016

5.05

I made it on the hob and it works much better - only taking about 3 hours on low.

victoriaives

16th Feb, 2016

5.05

This recipe worked perfectly in my slow cooker and was utterly delicious. My veg-phobic husband is delighted to have a meat free supper!

bruc044

3rd Feb, 2016

3.8

Made as per recipe (though left out the crispy onions) and served with basmati rice flavoured with stock and tumeric. Very tasty though mild in flavour. Would add the crispy onions next time to add a bit of contrast to the texture or maybe cook up some poppadums.

suemoss1

1st Feb, 2016

5.05

Absolutely delicious... made mine on the hob, just left to simmer. Trying to be healthy I left out the cream and just stirred in a few spoons of yoghurt when serving. Made a big batch and will freeze for another day. Lovely and warming... and healthy to boot.

sharon124

1st Feb, 2016

Delicious! Followed the recipe to the last detail and the dish turned out great. Will definitely make again as I love a good Indian dish.

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